Garlic Naan Bread Soft Bread (Printable version)

Soft, pillowy Indian flatbread flavored with garlic and brushed with melted butter, ideal for scooping curries.

# Ingredient List:

01 - 3 1/2 cups all-purpose flour

02 - 2 teaspoons active dry yeast

03 - 1 teaspoon sugar

04 - 1 teaspoon salt

05 - 3/4 cup warm water

06 - 1/2 cup plain yogurt, room temperature

07 - 2 tablespoons vegetable oil

08 - 4 tablespoons unsalted butter, melted

09 - 3 large garlic cloves, finely minced

10 - 2 tablespoons fresh cilantro, chopped (optional)

01 - Combine warm water, sugar, and yeast in a small bowl; let stand for 5 to 10 minutes until foamy.

02 - Whisk flour and salt together in a large bowl. Add the yeast mixture, yogurt, and vegetable oil, mixing until a shaggy dough forms.

03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.

04 - Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

05 - Punch down risen dough and divide into 8 equal portions; roll each into an oval or tear-drop shape approximately 1/4 inch thick.

06 - Heat a large skillet or cast-iron pan over medium-high heat until hot.

07 - Mix melted butter with minced garlic in a small bowl.

08 - Place one naan in the skillet; cook 1 to 2 minutes until bubbles form, then flip and cook another 1 to 2 minutes until golden spots appear.

09 - Brush cooked naan immediately with garlic butter and sprinkle with chopped cilantro if desired.

10 - Repeat cooking and brushing with remaining dough portions. Serve warm.

01 -

These naan are impossibly soft and pillowy on the inside with just a hint of char on the outside—they're the kind of bread that makes people pause mid-meal to ask for the recipe.
The garlic butter finish is what transforms good naan into unforgettable naan; it seeps into every pocket and crevice, creating this addictive savory experience.
You can have fresh, restaurant-quality naan on your table in under two hours, which means impressing dinner guests becomes entirely achievable on a weeknight.

02 -

Temperature is everything—your water needs to be warm enough to activate yeast but not so hot that it kills it. Too cold, and your naan won't rise; too hot, and you'll have dead yeast. Aim for around 110°F (43°C), which should feel pleasantly warm on your wrist, not hot.
The yogurt isn't just flavor; it's the secret to those impossibly tender, soft naan. The acidity helps the dough rise beautifully and creates a tender crumb. Don't skip it or substitute it with sour cream, which behaves differently.
Your skillet temperature makes or breaks this recipe. If it's not hot enough, your naan won't puff—it'll just cook flat and dense. If you're not seeing aggressive bubbling and puffing, it's time to turn up the heat.

03 -

Don't skip the resting period after kneading—this develops flavor and makes the dough easier to shape. If you have time, a longer, slower rise at room temperature creates more complex flavor than a quick rise.
The moment you brush the hot naan with garlic butter is crucial—the heat activates the garlic's flavor and helps the butter absorb into every pocket. Don't wait until the naan cools, or you'll lose that magic.